°
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HB 903 . .
Operating Instructions
2
Table of Contents
Page
Important Information
❑ Notes on disposal 3
❑ Before connecting your
new appliance 3
❑ Appliance safety considerations 4
Introducing: Your New Oven
❑ Control panel overview 5
❑ Accessories 6
❑ Shelf positions 6
Before Using Your Appliance for the
First Time
❑ Setting the time of day 7
❑ Preliminary cleaning 7
❑ Initial burn-in 7
Electronic Timer
❑ Minute timer 8
❑ Automatic timer 9+10
❑ Information 10
Baking Roasting and Grilling
❑ Definition of Oven Features 11
❑ Switching the oven ON and OFF 12
❑ Baking – Main oven 13
❑ Roasting – Main oven 14
❑ Roasting – Mini oven 15
❑ Grilling – Mini oven 15
Cooking Tips and Helpful Hints 16
Defrosting and Cooking – Main oven 17
Page
Cleaning and Care
❑ Important cleaning basics 18
❑ Enamel and glass 18
❑ Stainless steel front 18
❑ Oven interior 18
❑ Removing/installing the oven door 19
❑ Oven light 19
❑ Removing shelf railings 19
Service and Repair Information 20
Trouble-shooting Guide 21
3
Notes on disposal
❑ Old appliances still have some residual
value. An environment-friendly method
of disposal will ensure that valuable raw
materials can be recovered and used
again.
Before you dispose of your old
appliance, make sure that it has been
rendered inoperable.
❑ Your new appliance was protected by
suitable packaging while it was on its
way to you. All materials used for this
purpose are environment-friendly and
suitable for recycling. Please make a
contribution to protecting the
environment by disposing of the
packaging appropriately.
Up-to-date information concerning
options for disposing of your old
appliance and the packaging from the
new one can be obtained from your
retailer or local government office.
Before connecting your new
appliance
❑ Before using your new appliance, please
read these Instructions for use carefully.
They contain important information
concerning your personal safety as well
as on use and care of the appliance.
❑ The Instructions for Use apply to several
versions of this appliance. Accordingly,
you may find descriptions of individual
features that do not apply to your
specific appliance.
❑ Please keep the operating and
installation instructions in a safe place;
this important documentation may also
be of use to a possible subsequent
owner.
❑ Do not use the appliance if it is
damaged in any way.
❑ Installation and connection of the
appliance should be performed
according to the instructions and
connection diagram provided, and
should be entrusted to a competent
electrician. In the event of a damage
that occurs as a result of improper
connection, the warranty will be void.
❑ Our appliances meet the applicable
safety regulations for electrical
appliances. Repairs must only be
performed by service engineers trained
by the manufacturer. Repairs carried out
by incompetent service agents can
make the appliance unsafe.
Important Information
4
Important Information
Appliance safety
considerations
❑ The appliance should only be used for
the preparation of food.
❑ The surfaces of heating and cooking
appliances get hot during operation.
The interior oven walls and the heating
elements get extremely hot. Always
keep children away from the appliance.
❑ Never leave the appliance unattended
when cooking with fat or oil. They can
catch fire if overheated.
❑ Clean the oven regularly.
Fatty or oily remants could ignite when
the oven is switched on.
❑ Make sure that the power cord does not
get caught in the hot oven door. The
plastic insulation could melt.
❑ In the case of a defect, switch off (or
remove) the mains fuse in the building
electrical system.
❑ Do not store combustible items in the
oven. They could ignite if the oven is
switched on accidentally.
❑ Do not clean the oven with steam or
high-pressure cleaners.
❑ If using hot air v, do not place
greaseproof paper loosely in the oven
(e.g. when heating the oven).
The hot-air fan could draw in the paper
which may damage the heater and fan.
❑ Do not insert a baking sheet at the
bottom of the oven, or cover the base of
the oven with aluminium foil, as this
would result in heat build up. Roasting
and baking times would change, and
the enamel would be damaged.
❑ Never pour water directly into the hot
oven. Damage to the enamel could
result.
❑ Dripping juices may leave spots on the
oven lining. Always place a baking tray
below to prevent this from happening.
❑ Never stand or sit on the open oven
door.
❑ The oven door must close properly.
Keep the door seal surfaces clean.
°
°
Mini ovenMain oven
5
Introducing: Your new Oven
Setting:
50–250
temperature in °C
• •• •••
temperature for
radiant grill
Setting:
e Conventional
top and bottom
heat
Z Radiant grill
Temperature selector Function selector Temperature
selector
0
50
100
150
200
250
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0
Temperature
selector
Control lamp
for oven
temperature
Function selector
Electronic timer controls
Main oven (hot air) Mini oven
Setting:
a Oven light
50–200 Hot air temperature in °C
k Defrosting position
0
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50
100
150
200
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0
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Temperature
selector
Control lamp
for oven
temperature
6
Main oven
Mini oven
❑ Your oven features 3 shelf positions.
The shelf positions are counted from
bottom to top. The numbers are marked
in the oven.
When using hot air, do not use
shelf position »2«, in order not to block
air circulation.
Note:
❑ The baking tray or roasting pan may
distort while the oven is operating. This
is caused by major temperature
differences on the utensil. These
differences may occur if only one part of
the utensil was covered or if deep-frozen
food, e. g. pizza, was placed on the
utensil.Note:
Note:
The distortion will already subside again
during baking, roasting or grilling.
Shelf positions
❑ Your oven features 3 shelf positions.
The shelf positions are counted from
bottom to top. The numbers are marked
in the oven.
Introducing: Your new Oven
Accessories
Your oven comes with the following
accessories:
Universal baking pan / shelf
wire shelf
Additional accessories are available from your dealer.
7
Before Using Your Appliance for the First Time
Time of day
❑ Before you use your appliance for the
first time, it is necessary to set the
current time on the electronic timer.
❑ After connecting to the mains, or after a
power failure, the display 0.00 will blink.
To set the time of day:
1. Press the
E button.
2. Set the correct time of day with the
– or + button.
(example: 15.00 hrs., see illustration).
Note: Any incorrect settings that were
made accidentally must be reset to zero
before setting the time of day (see the
section “Electronic timer”).
Initial burn-in
1. Preheat the empty oven for about
30 minutes.
Select heat for the main and mini oven at
a setting of 190 °C.
During the initial burn-in phase, please
open the kitchen windows to dissipate
unpleasant odours.
Preliminary cleaning:
1. Clean the appliance exterior with a soft
damp cloth.
2. Clean the oven interior and the
accessories with a hot detergent
solution.
1.
2.
8
Electronic Timer
❑ The timer knob is designed for one-
hand operation. To use this function,
the required cooking time must be
set by turning the timer knob within
4 seconds of pressing the
appropriate function button.
❑ Setting the time of day:
Follow the steps described in the
preceding section “Before Using Your
Appliance for the First Time ...”.
Minute timer:
1. Press the
t
button.
2. Set the lenght of time required for the
alarm with the
+ button.
(The example in the illustration shows
a time of 5 minutes.)
After setting, the time of day is
displayed again.
❑ Press the
t
button to display the
time remaining.
❑ After the time has elapsed, an alarm
signal sounds. To switch off the
alarm, briefly press the
t
button.
❑ The settings can be corrected at any
time.
❑ To cancel a setting before the time
has elapsed:
Press the
t
button and set the time
in the display to 0.00.
1.
2.
Minute timer
Cooking time
Off time
Automatic timer OFF Timer knobs
Setting the timer:
9
Automatic timer for the
main oven
❑ You can use the automatic timer
functions to switch the oven ON
or OFF.
Automatic OFF:
❑ If you want cooking to start
immediately, simply use the timer
knob to set the required total cooking
time.
1.
Set the oven to the required
temperature.
2. Press the
g
button.
3.
S
et the total cooking time with the +
button (see the example in the
illustration to the right, showing
1 hour and 30 minutes).
After setting the display shows the
time of day and indicates »AUTO«.
❑ The oven is now operating.
❑ After the set cooking time, a signal
sounds and the oven is automatically
switched OFF.
To turn the signal off, briefly press the
g
button.
4. Turn the oven selector switch to the
0 position.
5. The »AUTO« symbol blinks.
Important: It must be switched OFF
by pressing the
E
button.
1.
2.
Setting the length of cooking time
Electronic Timer
10
Electronic Timer
Automatic ON and OFF:
1.
Set the oven to the required
temperature.
2. Press the
g
button.
3.
S
et the total cooking time with the +
button (see the example in the
illustration right, showing 1 hour and
30 minutes).
4. Press the
h
button.
5.
S
et the cooking finish time with the +
button (the example in the illustration
shows 12.30 hrs.).
After setting the display shows the
time of day and indicates »AUTO«.
❑ The oven cooling fan will start
immediatley.
❑ At the pre-set time, the oven will be
automatically switched ON.
❑ The settings can be corrected at any
time.
❑ When the pre-set cooking finish time
is reached, a signal sounds and the
oven is automatically switched OFF.
To turn the signal off, briefly press the
h
button.
6. Turn the oven selector switch to the
0 position.
7. The »AUTO« symbol blinks.
Important: It must be switched OFF
by pressing the
E
button.
1.
2.
1.
2.
Setting the length of cooking time
Setting the end of cooking time
❑ The current settings can always be
checked by pressing the appropriate
function button.
❑ To cancel a setting before the timer has
elapsed:
Press the
g
button and reset the time
in the display to 0.00.
Please note:
❑ The automatic timer is ideal for dishes
that require little attention during
cooking.
❑ Both the alarm and the automatic timer
may be programmed up to 24 hours in
advance.
11
Definition of Oven Features
Main oven
Hot air
Hot air grilling
A system by which foods, that would
normally be grilled by direct heat from an
element, are cooked using hot air.
Temperatures between 180 to 200 °C are
selected and the food is placed on the wire
shelf, roasting on the roasting/grill pan.
Mini oven
Conventional cooking
——————
e
(top and bottom heat)
The food being cooked is exposed to heat
from heating elements located at the top
and bottom of the oven cavity.
Cooking is possible on one shelf level only.
Advantages:
– Baking rich fruit cake, pizza, quiche.
Advantages:
– low soiling of oven interior
– cooking on up to 2 shelf levels at once
is possible
– shorter preheating times
– low oven temperatures
– gentle defrosting
k
–bread baking
Advantages:
– ideal for steaks, sausages, chicken
joints, fish, kebabs and chops
– no turning of food is required
– three shelves of ‘grilled’ food can be
prepared at one time
– very convenient
Radiant grill
———————————
Z
The food being cooked is exposed to heat
from the grill element at the top of the oven
cavity.
Advantages:
– particularly suitable for flat, small cuts of
meat, i.e., steaks and sausages, fish,
vegetables and toast.
12
Switching the Oven ON and OFF
Main oven
1. Set the temperature control knob to the
desired temperature.
❑ The selected temperature will be
controlled automatically.
❑ The red oven temperature control lamp
illuminates when the oven is first
switched on, and extinguishes when the
required temperature has been reached.
Mini oven
Before switching on your oven, you should
decide which heating system you wish to
use.
Switching the oven ON:
1. Use the function selector to determine
the desired system.
2. Set the temperature control knob to the
desired temperature.
❑ The selected temperature will be
controlled automatically.
❑ The red oven temperature control lamp
illuminates when the oven is first
switched on, and extinguishes when the
required temperature has been reached.
Switching the oven OFF:
To switch the oven OFF, turn both the
temperature selector and function selector
to the »0« position.
Note: After switching OFF the oven, the fan
may continue to run for a short time in
order to prevent heat build-up.
0
50
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200
250
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0
Function selector Temperature
selector
Temperature selector
0
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50
100
150
200
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13
Baking – Main oven
Using baking tins
❑ Always place baking tins in the centre
of the wire shelf.
❑ The wire shelf may be turned upside
down to accommodate different size
tins.
❑ If the cake base gets too dark:
Check the shelf level. Reduce the
baking time, and possibly use a lower
baking temperature.
❑ If the cake base stays too light:
Check the shelf level. Increase the
baking time, select a lower temperature,
or use a dark metal baking tin.
❑ You can use baking tins of any material
and of any colour, as long as they are
oven-proof.
❑ Do not place baking tins or high cakes
too close to the rear oven wall.
Notes:
❑ You can influence the degree of
browning by changing the temperature
setting.
❑ If a cake collapses after removing it from
the oven, use less liquid on your next
attempt, consider using a longer baking
time, or use a slightly lower temperature
setting.
14
Roasting – Main oven
Grilling – Main oven
Roasting with hot air
Notes:
❑ Meat roasted using the hot air system
will brown on all sides and stay moist
without additional fat.
❑ Choose cuts of meat that weigh
150 grams (5oz) or more.
❑ Place the shelf on top of the roasting
pan.
❑ Place the meat on the shelf, season if
desired.
❑ Slide the pan and shelf into the oven on
the same shelf position.
❑ No pre-heating is required. Save energy
by putting the roast into the cold oven.
❑ Use a hot air temperature of 160 °C.
Casseroling or pot-roasting in a covered
dish:
❑ Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑ Place the casserole on the wire shelf on
a suitable shelf position.
Cooking tips:
❑ Only use ovenproof cookware.
❑ Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑
Cover large turkeys with foil during
cooking. Remove foil during the last hour.
Hot air grilling
Use this method for small cuts of meat –
steaks, chops, sausages, bacon, chicken
joints and fish.
❑ Use the shelf and roasting pan together.
❑ Season meat as required.
❑ Place on shelf.
❑ Do not turn food over – the hot air will
circulate around the food cooking all
sides.
❑ Use a temperature of 180–200 °C.
15
Roasting – Mini oven
Grilling – Mini oven
❑ Always place the food to be grilled in the
centre of the wire shelf.
❑ If the heating element switches off
automatically, the overheating protection
was activated. The element will be
reactivated after a short period of time.
Radiant grilling
Z
Used for small cuts of meat or poultry.
Exercise CAUTION when grilling.
! Always keep children away from
the oven when it is in use.
Notes on grilling:
❑ Always close the oven door when
grilling.
❑ The grilling temperatures are variable.
❑ Always use the grill and roasting pan
together.
❑ Turn the food after approx. two-thirds of
the grilling time has elapsed.
❑ Lightly brush the wire shelf with oil and
baste the food if desired.
Roasting with Conventional
heat e
❑ Follow the steps above. With fatty meat
125 – 250 ml (4 – 8floz) of water can be
poured into the roasting pan.
❑ Baste the meat if desired.
❑ Place in a cold oven to save energy or
pre-heat if desired.
Casseroling or pot-roasting in a covered
dish:
❑ Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑ Place the casserole on the wire shelf at
a suitable shelf position.
Cooking tips:
❑ Only use ovenproof cookware.
❑ Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑ Cover large turkeys with foil during
cooking. Remove foil during the last
hour.
16
Cooking Tips and Helpful Hints
To save energy:
❑ Preheat only if recommended by the
recipe.
❑ Dark baking tins have a higher degree of
heat absorption.
❑ Residual heat: In the case of longer
baking times, you can switch off the
oven 5–10 minutes before the full baking
time has elapsed.
When cooking with hot air:
❑ Cakes baked in a tin get too dark at the
back.
❑ Cakes remain doughy and collapse
when removed from the oven.
❑ Uneven browning of small cakes or
biscuits.
❑ With very moist foods steam develops
and condenses on the oven door and
drips onto the floor.
When cooking conventionally:
❑ Cakes baked in a tin get too dark at the
back.
❑ The cake gets too dry.
❑ The inside of the cake remains spongy
or doughy, or meat stays raw in the
centre.
Avoid blocking the air vents at the rear wall
of the oven with the cake tins.
Reduce the temperature for deep cakes.
Bake for a longer period of time. Test with
a skewer before removing.
Avoid placing trays too close to the back
wall. Space food on the tray.
Several brief periods of opening the oven
door during baking (1 or 2 times, more
frequently with longer roasting times) will
aid in venting the steam in the oven and
reduce condensation.
Ensure that no other pans or trays are in
the oven. Lower shelf position.
Place tin on wire shelf.
Select a slightly higher oven temperature.
Cook for shorter period of time.
Use a slightly lower temperature and cook
for a longer time. Reduce the liquid in the
cake mixture.
17
Defrosting and Cooking – Main oven
Defrosting and cooking using the hot air
Important heating system information:
❑ For defrosting and cooking of frozen
foods, use hot air.
❑ With all frozen foods, follow the food
manufacturers instructions on the
package.
❑ As a rule, defrosted frozen foods
(especially meats) require less cooking
time than fresh products, since freezing
has a pre-cooking effect.
❑ If frozen meat is placed in the oven, the
defrosting time must be added to the
required cooking time.
❑ Always defrost frozen poultry before
cooking because the giblets must be
removed.
❑ For cooking frozen fish, use the same
temperatures as for fresh fish.
❑ Frozen ready-to-eat meals in
aluminium dishes may be placed into
the oven several at a time.
❑ Frozen vegetables (i.e., when cooking
complete meals) should be cooked in a
covered pot together with the roast. Use
only approximately half of the liquid
specified in the recipe. Use fat only for
adding flavour.
Gentle defrosting:
k
Recommended for delicate pastries only
(i.e., whipped-cream gateaus).
❑ Turn the hot air selector switch to the
k
position. Dependent on size and type of
the baked goods, defrost 25 – 45
minutes, take out of the oven and allow
to stand 30 – 45 minutes.
❑ With smaller amounts (pastries), the
defrosting time is reduced to 15 – 20
minutes and the subsequent standing
time to 10 – 15 minutes.
Standard defrosting of various foods:
Shelf-in levels: 3
❑ All stated times are approximate
guidelines that vary with the shape and
volume of frozen products.
❑ Raw frozen products or foods from a
freezer always defrost at 50° C.
Higher defrosting temperatures may
cause the food to dry out.
❑ Defrost frozen meals packed in
aluminium foil or closed aluminium
containers at a setting of 130 – 140° C.
❑ Place frozen meals packed in plastic
bags or plastic containers in a pot
filled with water. Cover the pot and
defrost of 130 – 140° C.
Attention: Pot handles must be oven-
proof.
❑ Defrost and warm up frozen baked
goods at 100 – 140° C. Brush bread,
rolls or yeast pastry lightly with egg to
make the crust more appealing.
❑ Defrost dry frozen yeast cakes at
160 – 170° C for 20 – 30 minutes.
❑ Defrost moist frozen yeast cakes (with
fruit topping) at 160 – 170° C for
30 – 50 minutes after wrapping in
aluminium foil to prevent cake from
drying out.
❑ Defrost and toast frozen toast (with
topping) at 160 – 170° C for about
20 minutes.
❑ Defrost and bake frozen pizzas at 180 –
190 °C for 15 – 25 minutes.
Place on wire grill covered with
greaseproof paper.
Please ensure that the greaseproof
paper is suitable for use at these
temperatures.
18
Cleaning and Care
Important cleaning basics:
❑ For cleaning, do not use abrasives, corrosive cleaners, aerosol cleaners or sharp objects.
❑ Do not scratch off burnt-on food residues, but soak off them with a damp cloth and
washing up liquid.
❑ Oven cleaners must not be used on aluminium or plastic parts.
Stainless steel front:
❑ When using commercially available
Stainless Steel cleaning agents, avoid
cleaning any lettering, as this can
become damaged!
❑ Do not use any scouring pads or
abrasive cleaners.
❑ Use commercially available detergents
applied with a soft, moistened cloth or a
chamois.
Enamel and glass:
❑ Use hot detergent suds for cleaning.
❑ Remove the oven door before cleaning
the enamel surface.
Oven interior:
❑ Clean the oven after each use,
especially after roasting or grilling.
Food remnants burn in when the oven is
reheated.
The baked in remnants are very difficult
to remove once burnt in.
❑ You can reduce the degree of soiling by
greater use of the circotherm.
Do not clean the warm oven with any
of the cleaning products specifically
designed for this purpose.
❑ When baking very moist cake (e.g. rich
fruit cake) that could drip over the top of
the tin, place on the roasting pan or
your own baking sheet.
❑ When roasting, ensure that the meat
juices do not splash on to the base of
the oven.
❑ Clean the oven before soiling becomes
too heavy. Wash out the oven cavity
with hot detergent suds. Leave the door
open until the interior has dried.
19
Cleaning and Care
Manual cleaning steps:
Note: To make cleaning more convenient,
the oven offers you the following options:
Removing the oven door:
1. Fully open the oven door.
2. Move the catch levers on the right and
left-hand sides to the fully open position.
3. Placing the door at an upward angle
toward you, grasp the door with both
hands and lift it out of the hinges toward
you.
Replacing the oven door:
1. Set both hinges into their respective
receptacles on the left and right, and
swing the oven door downward.
2. Close the catch levers on the left and
right.
3. Close the oven door.
Switch on the oven light
Main oven:
❑ Turn the temperature selector to the
a
position.
Mini oven:
❑ Set the function selector to a random
position.
Removing the shelf railings
Main oven:
1. On both left and right sides, remove the
one milled screws.
2. Carefully remove the suspended grids.
Mini oven:
❑ On both left and right sides, remove two
milled screws each.
❑ Carefully remove the shelf railings.
1.
2.
20
In the event of problems or repairs that you
cannot solve yourself, our customer service
will be happy to help. Check the customer
service directory for an office facility in your
area.
You can find this information on the
appliance‘s nameplate. The nameplate is
located on the appliance, behind the oven
door, on the left bottom edge of the oven.
Replacing the oven light
Caution: Disconnect the appliance or
remove the fuse!
Main and Mini oven:
1. To prevent damage, place a tea cloth
into the cold oven.
2. Remove the glass cover by inserting a
knife or similar object between the glass
and the frame.
3. Replace the lamp.
–Type: Incandescent bulb E 14, 230 –
240 V, 25 W, heat-resistant to 300 °C.
–You may obtain this bulb from our
spares department.
Replacing the oven door seal:
1. Remove the defective oven door seal by
simply unhooking it.
You may obtain the new oven door seal
from our spares department.
E-Number FD
Service and Repair Information
Caution: Calling customer service because
of an operator error can be very costly! In
the event of a service request, please have
the following information handy:
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Siemens HB90365GB User manual
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